3. Stir basil, 1 Tbsp. of the zest, lemon juice, and pepper into the large saucepan. Remove from heat.

4. Transfer cashews and water to a blender or food processor and blend until verysmooth. Transfer back to the soaking bowl. Puree the soup in a blender or foodprocessor, or use an immersion blender. Return soup to the pan and stir in cashewcream. Heat over low heat until steaming. Ladle soup into 6 bowls and garnish eachwith 1/2 tsp. of the remaining zest and a sprig of thyme, if using.